Uxua is the rare resort that makes an extra effort for its gets to connect with local culture. At the restaurant, you can taste traditional Bahian dishes. But you can also request for the chef, Bernardino, to give you cooking lessons in his kitchen. He taught me to cook the iconic Bahian dish moqueca—a Brazilian seafood stew made from fish, onions, garlic, peppers, coconut milk, cilantro, and the Brazilian cooking staple dendê oil (palm oil). We also made the typical Brazilian condiment farofa, which is a toasted manioc flour mixture that has the textures of breadcrumbs.